Random beer-related articles from our site

Whirlpooling

If you're an all-grain or partial mash brewer, after the boil there will be a large amount of coagulated proteins and hops in the wort that you need to separate before transferring the wort to the fermenter or cooling cube.

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Water

The attributes of the water used in brewing, not just its cleanliness, are very important when making beer. For example, the quality of ales brewed in Burton-on-Trent in England is largely due to the local water. Likewise, the magnificent pilsners that come from the Czech Republic would not be possible without its water source. “Hard” water, which is high in dissolved salts, is regarded as best for brewing ales, while “soft” water, which has fewer salts, is generally best suited to lagers.

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Aeration

In the phase immediately after the yeast is added to the sweet wort, it needs to multiply to ensure a good fermentation. To do this effectively it needs oxygen.

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May 28, 2017
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Check out our latest constructive, funny, ridiculous and just plain stupid beer reviews. We've added 20 new reviews of Australian and NZ brews.

Millennium Ale review

We've tasted the 16th bottle of the Millennium Ale. We didn't enjoy it.

 

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